* 225g (8oz) shallots, peeled
* 30ml (2 tbsp) olive oil
* 2 garlic cloves, crushed
* 400g can chopped tomatoes
* 300ml (½ pt) red wine
* 30ml (2 tbsp) tomato sun dried
* 10ml (2 teaspoons) sugar
* 225g (8oz) mushrooms, cleaned and halved
* 400g can artichoke hearts, drained and halved
1st Finely chop the shallot and cook a heat of the rest in a little boiling water for 10 minutes. Drain and set aside.
2nd Heat, heat the oil in a large pan and add the chopped shallots and garlic for 3-4 minutes. Add bring the tomatoes, red wine, tomato paste and sugar to a boil. Reduce the heat and add the shallots. Salt and freshly ground black pepper.
3rd Simmer for 20 minutes, stirring occasionally. Stir in the mushrooms and add another 10 minutes, then stir in the artichoke hearts and cook for min fifth Adjust the spices to taste and serve hot or cool and serve chilled can.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.